A delicious vegan pudding made into a soft, warm-spiced cake!
This Greek semolina halva pudding cake is a traditional Greek recipe that’s so delicious and comforting that I make it all year long. It smells good, the spices are nice and warm, and the lemon brightens each bite. Once you slice into the cake, you’ll see how soft it is, and it tastes incredible.
Halva is usually made during Lent because it’s completely vegan. My version isn’t vegan because I love the flavor Greek honey adds, but yours can be with a simple swap of sugar for honey. There’s also a 1-2-3-4 trick to the recipe. It’s 1 part oil, 2 parts semolina flour, 3 parts sugar, and 4 parts water. If you can remember that, you can easily make or double it. Your guests are going to love it!
Why will everyone love it?
Super soft crumb,
Chewy bits of fruit,
Slight nutty crunch,
Warm cinnamon and clove spice
Bright, citrusy lemon
Comforting and delicious
What do I need for the syrup?
Water -simple syrup is created by combining sugar and water.
Sugar -you can use white sugar or cane sugar.
Honey -you know my favorite is our Greek honey from Crete that’s sweet and floral. Simply substitute another cup of sugar for the honey to keep this halva vegan. You could even replace the honey with maple syrup for a great fall flavor.
Cinnamon stick -adds the perfect amount of warm cinnamon flavor.
Cloves -warm, sweet, and slightly spicy.
Lemon peel -or orange peel for a hint of your favorite citrus. A vegetable peeler works best to remove the peel and avoid too much of the bitter white pith.
Pure vanilla extract -adds even more caramel notes to the syrup.
What are the ingredients for semolina pudding?
Semolina flour -traditionally, you would use half coarse and half fine, but I only had fine when making my video, and it worked perfectly.
Light olive oil -or your favorite light vegetable oil
Blanche almonds -I soak some almonds in water, peel the skin off, and then slice them in half. Substitute roughly chopped pistachios if you don’t want to use the almonds.
Raisins -I love adding cranberries to this, but you can use your favorite dried fruit.
Zest of 1 lemon -or zest of an orange if you used orange peel in the syrup.
Ground cardamom -brightens the pudding with minty, peppery, floral spice.
Ground cinnamon -punches up the warm cinnamon flavor.
Pinch of salt -to enhance all the pudding flavors and balance the sweetness.
What can I use to garnish Greek Halva?
Ground cinnamon –lets everyone know what type of flavors are in the cake and the light dusting decorates at the same time.
Ground pistachios –adds a crunchy texture and a beautiful presentation.
How do I make the syrup?
Combine all of the syrup ingredients (except the vanilla and honey) in a small saucepan and bring to a boil. Once the sugar dissolves, remove the pan from the heat and add the vanilla and honey. Set it aside.
How do I toast the dry ingredients?
Pour the oil and semolina into a wide pot or skillet. Cook over low heat for about 10 minutes, stirring constantly until golden and toasted. Add the almonds and toast for 2-3 minutes. Then, add the dried fruit, cardamom, salt, zest, and cinnamon and turn the heat off.
How do I make semolina pudding?
Pour the syrup into the toasted semolina mixture. Be very careful, as it will boil VIGOROUSLY and release LOTS of hot steam!!! Keep stirring.
How long do you cook semolina pudding?
Cook the semolina pudding over medium-low heat for 5-10 minutes. The pudding is ready as soon as all of the syrup is absorbed, and the pudding releases from the sides of the pan. (see video)
How do you turn the semolina pudding into a cake?
Transfer the halva into a mold and pack it tightly to remove any air bubbles. Set aside to cool to room temperature, then carefully unmold it over a cake platter.
How do I serve Greek Semolina Halva Cake?
I love sprinkling the cooled cake with ground pistachios, and you can also dust it with some ground cinnamon. I’ve also served it in little individual trifle bowls, and there are so many creative ways to serve it on Google. You must serve it with coffee, and ice cream or whipped cream makes it even better. That’s, of course, if you aren’t worried about keeping it vegan. Your guests are going to love it. Kali Orexi!
Do you have more semolina recipes?
I have so many semolina recipes on my blog. If you love chocolate, you have to try Triple Chocolate Halvas Semolina Pudding Cake. For a simple and elegant dessert, try my Greek Semolina pudding, which I put in individual cups and top with chopped pistachios and a juicy maraschino cherry. For cookies, try my Classic Melomakarona with Semolina or Seker Pare Semolina Cookies, and no matter what, you have to make my Greek Semolina Cake with Custard, known as Politiko Thessalonidis. Let me know which one is your favorite!
Watch the Video:
Greek Halva: Semolina Pudding Cake
Ingredients
For the Syrup:
- 4 cups water
- 2 cup sugar
- 1 cup honey
- 1 cinnamon stick
- 4 cloves
- lemon or orange peel
- 1 teaspoon pure vanilla extract
For the Pudding:
- 2 cups semolina flour
- 1 cup light olive oil or vegetable oil
- 1/2 cup (or more) blanche almonds
- 1/2 cup (or more) raisins, cranberries or your fave dried fruit
- zest of 1 lemon/orange
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- pinch of salt
Garnish:
- ground cinnamon
- ground pistachios
Instructions
- Begin by making the syrup: Combine all of the syrup ingredients (except the vanilla and honey) in a small saucepan and bring to a boil. Once the sugar dissolves remove the pan from the heat and add the vanilla and honey. Set aside.
- In a wide pot or skillet, add the oil and semolina. Cook over low heat for about 10 minutes, stirring constantly until golden and toasted.
- Add the almonds and toast for 2-3 minutes.
- Add the dried fruit, cardamom, salt, zest, and cinnamon and turn the heat off.
- Pour the syrup into the pudding. Be very careful because it will boil VIGOROUSLY and will release LOTS of hot steam!!! Keep stirring.
- Cook the semolina pudding over medium-low-heat for 5-10 minutes. The pudding is ready as soon as all of the syrup is absorbed and the pudding releases from the sides of the pan. (see video)
- Transfer the halva into a mold and pack it tightly. Set aside to cool to room temperature and then carefully unmold it over a cake platter.
- Garnish with ground cinnamon or with pistachios and serve it with coffee and ice cream.
- Kali Orexi!
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